***EachGluten Free flour behaves differently depending on preparation and mix ratio. I have tried Gluten Free Cafe which works great for waffles and pancakes, due to its fine texture. However, for frying, I use Bob’s Red Mill Baking flour as it adheres better and produces crunchier results.

In a bowl, add first 5 ingredients. Mix to evenly distribute seasonings. In another bowl beat 2 egg with 1 cup water. While oil is heating up on medium high heat, dredge chicken in flour mixture. Dip in egg mixture and back in flour, making sure it is fully coated. Set aside. When oil rapidly bubbles as a few drops of flour are dropped in, it is hot enough. Add Chicken and cook about 4-6 minutes on one side (cooking time depends on the thickness of the meat) flip and finish cooking about 4-6 minutes more. Pay attention to heat and adjust accordingly. As chicken is frying prepare paste:

As chicken is frying prepare paste:

1.5-6 tbsp cayenne pepper ( Mild to HOT!!)

1 tsp salt

4-6 tbsp brown sugar ( I like 6 for sweetness!)

1-3 tsp chipotle powder (mild to somewhat spicy)

1 tsp old bay

1 tsp smoked paprika

1 tsp garlic powder

¾ cup oil for paste

Mix dry seasonings and sugar in a bowl with oil, set aside. When chicken is finished frying. Give paste a final stir to collect settled seasonings and dip chicken in coating both sides. Set on a paper towel or transfer directly to bread.